229th. Quarterly Dinner
March 1, 2005
California Culinary Academy

• Ahi Tuna Carpaccio with Cucumber Julienne,
  Sesame, Radish Sprouts & Peanut Sauce
   
• 2004 Nobilo Sauvignon Blanc,
  Marlborough, New Zealand
   
• Bisque of Roasted Corn with
  Brie flavored Puff Pastry Garnish
   
• Fetzer Gewürtztraminer
   
• Intermezzo - Lemon
   
• Seared Crispy Skin Striped Bass over Jade Sauce
   
• 2001 Lolonis Chardonnay, Redwood Valley
   
• Seared Venison with Bloomsdale Spinach
  and Apple Game Sauce
   
• Potato,Fennel & Leek Gratin and Sauteed Squash
   
• 1994 Duckhorn Cabernet Sauvignon,
  Napa Valley (SMFW Cellar)
   
• Assorted Cheese Course with Grate and
  Quince Compote and Fresh Apples
   
• 2002 Provenance Merlot, Napa Valley
   
• Lemon Tart with Seasonal Fruit
  with Fresh Fruit Salsa Salad
   
• Beaulieu Vineyard, Muscat de Beaulieu